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Snails

Name: Snails
Yield: 3 servings
Ingredients: one pound of flour; four ounces of sugar; two eggs; two ounces of butter; two ounces of lard; one ounce of salt; one cup of water; one ounce of yeast

From The Hotel St. Francis cook book, 1919

Serves 3

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

948Calories

24 gProtein

159 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories948 kcal

Protein24 g

Carbohydrates159 g

Fiber2.5 g

Sugars38 g

Total Fat41 g

Saturated Fat8.5 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.8 g

Omega-30 g

Cholesterol186 mg

Sodium3726 mg

Potassium348 mg

Calcium58 mg

Iron9.3 mg

Magnesium51 mg

Phosphorus293 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A53 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate479 mcg

Choline110 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 233. The excerpt below is the record exactly as published.

Snails. Dissolve one ounce of yeast in warm water. Make a dough with one pound of flour, four ounces of sugar, two eggs, two ounces of butter, two ounces of lard, one ounce of salt, one cup of water

Cook this with the app: pantry check, scaling, and the assistant.